Originally posed 6/1/13
Pizzelle cookies are a traditional Italian flat waffle cookie, whose name means "round, small, flat" deriving from the same root from which we get the word "pizza". If you happen to own a pizzelle iron, it's easy to make gluten-free variations. Pizzelles are a holiday favorite in my family and for the past several years I've secretly been making the cookies gluten-free. The switch is so seamless that no one noticed the change. Sorghum flour alone works well or use a blend (see recipe below). The classic recipe is made with bountiful anise seeds (I use many more anise seeds than the average recipe) and a good shot of vanilla extract. Lately, I've been making sesame pizzelles and then making a sandwich cookies with two sesame pizzelles filled with a raw sesame caramel. The chocolate version is equally addictive and is great paired with hazelnut butter. Pizzelles last well stored in an airtight container and are easy to transport making them perfect for picnics and summer car trips.
Gluten-free Sorghum Flour Blend:
I like to use this blend where I would use whole wheat flour. It has a hearty slightly nutty taste.
In a medium bowl, combine:
2 C sorghum flour
2/3 C potato flour
1/4 C +2 tsp tapioca flour
1 tsp xanthan gum
Whisk flours together until well combined. Store in an airtight container until use.
Gluten-free Anise Pizzelles:
1/2 C butter, melted (or coconut oil)
3/4 C coconut sugar
3 eggs
1 T vanilla extract
2 C gluten free flour mix (see recipe above)
1/2 tsp salt
1/2 C anise seeds
Gluten-free Chocolate Pizzelles:
1/2 C butter, melted (or coconut oil)
3/4 C coconut sugar
3 eggs
1 T vanilla extract
13/4 C gluten free flour mix (see recipe above)
1/2 tsp salt
1/2 C cocoa powder